WO2015131128A2 - Système et procédé d'infusion de boissons à l'aide de paramètres d'infusion basés sur la géolocalisation - Google Patents

Système et procédé d'infusion de boissons à l'aide de paramètres d'infusion basés sur la géolocalisation Download PDF

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Publication number
WO2015131128A2
WO2015131128A2 PCT/US2015/018142 US2015018142W WO2015131128A2 WO 2015131128 A2 WO2015131128 A2 WO 2015131128A2 US 2015018142 W US2015018142 W US 2015018142W WO 2015131128 A2 WO2015131128 A2 WO 2015131128A2
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WO
WIPO (PCT)
Prior art keywords
brewing
beverage
water
tds
parameter
Prior art date
Application number
PCT/US2015/018142
Other languages
English (en)
Other versions
WO2015131128A3 (fr
Inventor
Dean J. Vastardis
Lou Vastardis
Original Assignee
Bkon Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bkon Llc filed Critical Bkon Llc
Priority to US15/121,588 priority Critical patent/US20160367063A1/en
Priority to KR1020167026600A priority patent/KR20160144359A/ko
Priority to JP2016554413A priority patent/JP2017514455A/ja
Priority to CN201580020969.8A priority patent/CN106455855A/zh
Priority to EP15755736.4A priority patent/EP3110298A4/fr
Priority to CA2940977A priority patent/CA2940977A1/fr
Publication of WO2015131128A2 publication Critical patent/WO2015131128A2/fr
Publication of WO2015131128A3 publication Critical patent/WO2015131128A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/002—Apparatus for making beverages following a specific operational sequence, e.g. for improving the taste of the extraction product
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/4492—Means to read code provided on ingredient pod or cartridge
    • H—ELECTRICITY
    • H04—ELECTRIC COMMUNICATION TECHNIQUE
    • H04W—WIRELESS COMMUNICATION NETWORKS
    • H04W4/00—Services specially adapted for wireless communication networks; Facilities therefor
    • H04W4/02—Services making use of location information
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/54—Water boiling vessels in beverage making machines
    • A47J31/56—Water boiling vessels in beverage making machines having water-level controls; having temperature controls
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • G05B19/12—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using record carriers
    • G05B19/124—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using record carriers using tapes, cards or discs with optically sensed marks or codes
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06K—GRAPHICAL DATA READING; PRESENTATION OF DATA; RECORD CARRIERS; HANDLING RECORD CARRIERS
    • G06K7/00—Methods or arrangements for sensing record carriers, e.g. for reading patterns
    • G06K7/10—Methods or arrangements for sensing record carriers, e.g. for reading patterns by electromagnetic radiation, e.g. optical sensing; by corpuscular radiation
    • G06K7/10544—Methods or arrangements for sensing record carriers, e.g. for reading patterns by electromagnetic radiation, e.g. optical sensing; by corpuscular radiation by scanning of the records by radiation in the optical part of the electromagnetic spectrum
    • G06K7/10821—Methods or arrangements for sensing record carriers, e.g. for reading patterns by electromagnetic radiation, e.g. optical sensing; by corpuscular radiation by scanning of the records by radiation in the optical part of the electromagnetic spectrum further details of bar or optical code scanning devices
    • G06K7/10861—Methods or arrangements for sensing record carriers, e.g. for reading patterns by electromagnetic radiation, e.g. optical sensing; by corpuscular radiation by scanning of the records by radiation in the optical part of the electromagnetic spectrum further details of bar or optical code scanning devices sensing of data fields affixed to objects or articles, e.g. coded labels
    • H—ELECTRICITY
    • H04—ELECTRIC COMMUNICATION TECHNIQUE
    • H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
    • H04L67/00—Network arrangements or protocols for supporting network services or applications
    • H04L67/01—Protocols
    • H04L67/12—Protocols specially adapted for proprietary or special-purpose networking environments, e.g. medical networks, sensor networks, networks in vehicles or remote metering networks
    • H—ELECTRICITY
    • H04—ELECTRIC COMMUNICATION TECHNIQUE
    • H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
    • H04L67/00—Network arrangements or protocols for supporting network services or applications
    • H04L67/50—Network services
    • H04L67/52—Network services specially adapted for the location of the user terminal

Definitions

  • TDS total dissolved solid
  • the water composition and/or TDS characteristics can vary dramatically depending on the exact location of the beverage being brewed. Unfortunately, this inevitably results in an inconsistent flavor of the beverage, depending on where the beverage was brewed.
  • a method for providing beverage brewing parameters to a brewing location includes the steps of providing a brewing material to a brewing site, wherein the brewing material is associated with at least one brewing parameter, identifying the composition or TDS of water used to brew beverages at the brewing site, providing at least one brewing parameter dependent on the identified water composition or TDS, and brewing a beverage based on the at least one brewing parameter associated with the brewing material and the at least one brewing parameter dependent on the identified water composition or TDS.
  • the brewing parameter comprises vacuum pressure.
  • the brewing parameter comprises vacuum duration.
  • the brewing parameter is selected from the group consisting of water temperature, dispensing volume, steeping time, and separation of liquid from solids after brewing is complete.
  • the at least one brewing parameter associated with the brewing material is stored within a packaging barcode.
  • the at least one brewing parameter dependent on the identified water composition or TDS is provided over a communications network.
  • the method includes the steps of providing a brewing material to a brewing site, wherein the brewing material is associated with a plurality of complete brewing parameters for the desired beverage, uploading the plurality of complete brewing parameters to a brewing device, programming or selecting a water composition or TDS value corresponding to the water used to brew a beverage at the brewing location via the brewing device, identifying one of the plurality of complete brewing parameters that matches the programmed or selected water composition or TDS, and brewing the beverage according to the identified complete brewing parameter.
  • the brewing parameters comprise vacuum pressure.
  • the brewing parameters comprise vacuum duration.
  • the brewing parameters are selected from the group consisting of water temperature, dispensing volume, steeping time, and separation of liquid from solids after brewing is complete.
  • the plurality of brewing parameters associated with the brewing material is stored within a packaging barcode.
  • the number of complete brewing parameters is at least 3.
  • a system for brewing a beverage dependent on the water characteristics of a brewing location includes a brewing device, a packaged brewing material having a barcode with encoded information pertaining to at least one brewing parameter, and a database having stored thereon or having access to at least one brewing parameter associated with at least one characteristic of a water composition or TDS of the water used by the brewing device to brew a beverage.
  • the barcode is a QR code.
  • the at least one brewing parameter comprises vacuum pressure. In another embodiment, the at least one brewing parameter comprises vacuum duration. In another embodiment, the at least one brewing parameter is selected from the group consisting of water temperature, dispensing volume, steeping time, and separation of liquid from solids after brewing is complete.
  • Figure 1 is a schematic of a geo-location based brewing system involving a number of computing devices and brewing machine connected to each other via a communications network, according to an aspect of the present invention.
  • Figure 2 is a chart depicting exemplary brewing parameters and variables for use within the system of the present invention.
  • Figure 3 is a flowchart depicting exemplary steps to perform a first method of the present invention.
  • Figure 4 is a flowchart depicting exemplary steps to perform a second method of the present invention.
  • an element means one element or more than one element.
  • beverage refers to any consumable liquid or drink, and can include, but is not limited to, flavored water, tea, coffee, juice, milk, soda, alcoholic liquids (i.e. liquids containing ethanol) and any other water or alcohol based consumable solution or combination thereof.
  • spirit refers to distilled beverages or liquors, such as vodka or gin, and may also refer to undistilled fermented liquids, such as beer, wine, and cider. Beverages may also include any amount of solid phase particulates, such as infusion or brewing materials, as well as trapped or infused gaseous materials.
  • infusion material refers to any substance at least a portion of which is extracted into or is permeated by a consumable substance during a brewing or infusion step of the present invention.
  • a consumable substance include, but are not limited to: coffee beans or grinds, tea leaves, cocoa, fruit, grains, herbs, spices, seasonings, botanicals, vegetables, wood chips, flavor additives, sweeteners, such as glucose, other sugars, artificial sweeteners, or any other material(s) suitable for consumption that can be used to impart a flavor to a consumable substance.
  • the infusion materials of the present invention can be used fresh or dried (for instance, in the example of fruit, or another type of plant material, such as garlic); ground or whole (for instance, in the example of coffee beans); or, in general, can be processed or unprocessed prior to use in a brewing or infusion step of the present invention.
  • the infusion material of the present invention can be a material that is readily dissolvable in the consumable substance to be infused, for example, salt or sugar, which are readily dissolvable in water or other liquids.
  • the infusion material can include non-solid materials.
  • the infusion material can be a liquid or syrup, such as "simple syrup,” or any type of juice or flavoring.
  • consumable substance can be any edible material or mixture of edible materials, including, but not limited to oils, fats, vinegars, sauces, marinades, dressings, juices, meats, and the like. It is contemplated that the consumable substances useful for the infusion process of the present invention are not limited to any embodiments specifically noted herein, and can comprise any edible gas, liquid, or solid, or a mixture thereof.
  • Water composition may be defined as TDS alone or with a more detailed breakdown of alkalinity, pH, total hardness, turbidity, total chlorine, chloramine, iron, arsenic, and any other dissolved compounds. Measurements of such compounds can be combined to use index systems such as the Langelier index and or other existing or new index for water quality. Such indexes may be used as the identifying factor to activate the offsets or a single such as TDS or total hardness may serve as the identifying factor independently.
  • range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any whole and partial increments therebetween. This applies regardless of the breadth of the range.
  • the present invention relates to beverage brewing systems and methods, and particularly to vacuum based brewing systems as described and illustrated in commonly owned U.S. Patent Nos. 8,383,180 and 8,586,117, as well as commonly owned U.S. Patent Application Serial Nos. 13/749,429; 14/083,014; and 14/499,924, the entire disclosures of which are each incorporated by reference herein in their entirety. While the present invention is primarily focused on use with vacuum based brewing systems, the present invention is not limited to such systems, and therefore may be suitable for use with any beverage brewing system that may send and receive data via a communications network, as understood by those skilled in the art.
  • the brewing process for a given beverage may include brewing parameters and variables that can be adjusted to produce an optimal and consistent beverage across a wide range of water composition, TDS specifications or any other characteristics for the water or other water-based liquid being used to brew the beverage, thereby solving a major obstacle within the consumer products beverage industry.
  • brewing parameters that are related to the water composition and/or TDS specification of water used at the brewing location may be incorporated into the final brewing protocol in order to offset the mineral composition of the actual water used in brewing, such that the optimal extraction and flavor are delivered consistently to the final brewed product, no matter where the product is geographically brewed.
  • the system allows for the delivery of specific brewing specifications (per beverage) to the on-site brewing equipment based on where the beverage is physically being brewed, taking into account the specific water composition and/or TDS characteristics for that specific location.
  • the water composition and/or TDS information is made available via a communications network, such as via a cloud based system that manages the association between a specific beverage product IDs, QR codes, geo-codes, water composition and/or TDS indexes, and brewing specifications between the on-site brewing equipment and one or more databases storing the desired information.
  • the product may include a packaged brewing material 10 that is labeled with a product barcode 12, such as a QR code or any other information carrying identifier as would be understood by those skilled in the art.
  • Encoded information 14 within the barcode 12 may include at least some, but not all, brewing parameters for that particular packaged product 10.
  • This brewing parameter information 14, as well as additional brewing parameter information 16 and 18, may be stored in at least one database 20 that is accessible over a communications network 30.
  • database 20 may include, in addition to the partial brewing parameters 14 included with packaging 10, additional brewing parameters associated with various water TDS profiles or characteristics 16.
  • database 20 may include a plurality of final or complete brewing parameters 18 for the packaged product 10 that are dependent on the particular water TDS characteristics selected.
  • the packaged product 10 is scanned, either by the beverage brewing device 50 or by a separate scanner, such that the beverage brewing device 50 or the operator of the beverage brewing device 50 can obtain the complete brewing parameters 18 for that particular product 10.
  • the brewing device 50 or other component of the system 100 provides the geo-code 17 and identifies the water TDS profile or characteristics present at that specific brewing location 40 and adds the particular brewing parameters associated with the identified on-site brewing water TDS profile to the partial brewing parameters associated with the packaged product, and delivers the complete brewing parameters 18 to the beverage brewing device 50 via the communications network 30.
  • the beverage brewing device 50 brews the desired beverage 60 according to the completed brewing parameters 18 most desirable for brewing that particular packaged brewing material 10 with the specific water TDS used when brewing. Accordingly, the system 100 is able to select and deliver complete brewing parameters 18 that are specific and customized to the particular brewing material and the particular water composition and/or TDS found at the site where brewing occurs.
  • the packaged brewing material may be labeled with a QR code that is encoded with information that includes a plurality of complete brewing parameters for that particular packaged product suitable for a variety of water composition and/or TDS ranges. For example, if the water composition and/or TDS characteristics can be categorized into three different ranges, the encoded information will include three separate and complete brewing parameters to be used for each of the three water TDS ranges, respectively.
  • the system of the present invention may or may not require a communications network. For example, when the packaged brewing material is received at the brewing location, the QR code is scanned, such that the brewing device and/or operator of the brewing device can load the plurality of complete brewing parameters.
  • the brewing device or operator of the brewing device identify from either the system database or a third party database what the water TDS is for the water at the brewing location. Once the water TDS is identified, the brewing device or operator of the brewing device selects the particular brewing parameters corresponding to the water TDS, and the beverage is brewed.
  • the system does not utilize a communications network, the water TDS for that brewing location may already be known (or tested locally so that it is known), and the TDS value may be directly input into the brewing device. Then, the brewing device selects the particular brewing parameters for the input TDS value, and the beverage is brewed.
  • the system of the present invention may perform the following steps: 1) the beverage material package is labeled with any type of barcode that can hold enough data to provide multiple complete brewing parameters or recipes per geo
  • the beverage material package is shipped to a brewing location and scanned, such that the brewing parameters are uploaded to the brewing device;
  • the TDS range is identified by the user via a system database, a local water report or measured via a TDS meter;
  • the water TDS is programmed or selected by the user via the brewing device;
  • the brewing device identifies the corresponding brewing parameter that matches the programmed water TDS; and 6) the beverage is brewed.
  • exemplary parameters for a specific beverage may include, without limitation, water temperature, dispensing volumes, steeping time, vacuum pressures, vacuum duration, and separation of liquid from solids after brewing is complete. Such parameters may be arranged in any combination and in any order as desired to produce the particular beverage.
  • a geo-location system may be utilized to specify any necessary water filtration and/or treatment to bring the water characteristics within range for the system to be able to offset parameters, if needed. This may also serve as a means to protect the equipment from damaging minerals and water composition.
  • a more aggressive use of brewing parameters may be implemented.
  • water temperature may be increased or decreased at specific times with different volumes in order to change the brewing behavior of the organic material. Additional or alternative changes in vacuum pressures, vacuum durations, and steep//immersion times may also be utilized, without limitation, to offset the water
  • composition/TDS composition/TDS.
  • the system and methods described herein may include water treatment equipment and components, such that the water may be physically adjusted to match at least one of the parameters used in a complete brewing parameter set of brewing instructions.
  • Examples of treatment may include without limitation, the altering of water pH, the addition, removal or reduction of at least one mineral via filtration, and the like, as would be understood by those skilled in the art.
  • This equipment and components may form part of the brewing device, or they may be separate from the brewing device.
  • the system may be applied to any beverage type, and to the infusion of alcohols, such as ethanol, into a beverage.
  • alcohols such as ethanol
  • the percent of alcohol or "proof of a given spirit may affect the rate of flavor extraction during an infusion process.
  • the percent ethanol can determine the rate at which the solvent is breaking down the flavor compounds from organic materials during and after a vacuum is applied, similar offsets for vacuum duration and vacuum pressures can be programmed based on the percent of alcohol in the base spirit.
  • a premium vodka may have about 70% alcohol
  • a non- premium (well liquor) may have only 50%.
  • the reduction in alcohol of the non-premium liquor may require longer, deeper or additional vacuum cycles to produce the same end result as the premium vodka.
  • This percent of ethanol and the necessary offsets may be managed in a database and accessed via the UPC on the product in order adjust the parameters to create the targeted end result.
  • the percentage of fat in the dairy can affect the ability for the solvent to extract flavor compounds from the solid materials. Generally, the greater the percent of fat, the dairy may require longer, deeper or additional vacuum cycles to produce the same end result than a dairy with lower percent of fat.
  • the system of the present invention may operate on any computer platform connected via a communications network.
  • any computing device as would be understood by those skilled in the art may be used with the system, provided they are network enabled or at least capable of connecting to a communications network.
  • the beverage brewing device may directly send and receive information to the system, or an operator of the beverage brewing device may send and receive information to the system via a computing device, such as a smartphone, tablet, laptop or other network enabled computing device.
  • the system may reside entirely on a single computing device, or may reside on a central server and run on any number of end-user devices via a communications network.
  • the computing devices may include at least one processor, standard input and output devices, as well as all hardware and software typically found on computing devices for storing data and running programs, and for sending and receiving data over a network.
  • a central server may be one server or a combination of scalable servers, providing functionality as a network mainframe server, a web server, a mail server and central database server, all maintained and managed by an administrator or operator of the system.
  • the computing device(s) may also be connected directly or via a network to remote databases, such as for additional storage backup, and to allow for the communication of files, email, software, and any other data format between two or more computing devices.
  • the communications network can be a wide area network and may be any suitable networked system understood by those having ordinary skill in the art, such as, for example, an open, wide area network (e.g., the internet), an electronic network, an optical network, a wireless network, personal area networks such as Bluetooth, a physically secure network or virtual private network, and any combinations thereof.
  • the communications network may also include any intermediate nodes, such as gateways, routers, bridges, internet service provider networks, public-switched telephone networks, proxy servers, firewalls, and the like, such that the communications network may be suitable for the transmission of information items and other data throughout the system.
  • intermediate nodes such as gateways, routers, bridges, internet service provider networks, public-switched telephone networks, proxy servers, firewalls, and the like, such that the communications network may be suitable for the transmission of information items and other data throughout the system.
  • the communications network may also use standard architecture and protocols as understood by those skilled in the art, such as, for example, a packet switched network for transporting information and packets in accordance with a standard transmission control protocol/Internet protocol (“TCP/IP").
  • TCP/IP transmission control protocol/Internet protocol
  • Any of the computing devices may be communicatively connected into the communications network through, for example, a traditional telephone service connection using a conventional modem, an integrated services digital network ("ISDN”), a cable connection including a data over cable system interface specification (“DOCSIS”) cable modem, a digital subscriber line (“DSL”), a Tl line, all networking mechanisms utilized by smartphones, or any other mechanism as understood by those skilled in the art.
  • the system may utilize any conventional operating platform or combination of platforms (Windows, Mac OS, Unix, Linux, Android, etc.) and may utilize any conventional networking and communications software as would be understood by those skilled in the art.
  • the present invention includes methods for providing beverage brewing parameters to a brewing location for brewing a beverage, as depicted in the flowchart of Figure 3.
  • the method 300 includes steps for providing partial brewing parameters to a specific brewing location.
  • a brewing material is provided to a brewing site, wherein the brewing material is associated with at least one brewing parameter.
  • at least one characteristic of the composition and/or TDS of water used to brew beverages at the brewing site is identified.
  • at least one brewing parameter dependent on the at least one identified water composition and/or TDS characteristic is provided to the brewing site.
  • a beverage is brewed based on the at least one brewing parameter associated with the brewing material and the at least one brewing parameter dependent on the identified water composition and/or TDS characteristic.
  • the present invention includes another method for providing beverage brewing parameters to a brewing location for brewing a beverage, as depicted in the flowchart of Figure 4.
  • the method 400 includes steps for providing complete brewing parameters to a specific brewing location.
  • a brewing material is provided to a brewing site, wherein the brewing material is associated with a plurality of complete brewing parameters for the desired beverage.
  • the plurality of complete brewing parameters is uploaded to a brewing device.
  • a water composition and/or TDS value corresponding to the water used to brew a beverage at the brewing location is programmed or selected via the brewing device.
  • step 440 one of the plurality of complete brewing parameters that matches the programmed or selected water composition and/or TDS is identified.
  • step 450 the beverage is brewed according to the identified complete brewing parameter.

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  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Signal Processing (AREA)
  • Computer Networks & Wireless Communication (AREA)
  • Food Science & Technology (AREA)
  • General Physics & Mathematics (AREA)
  • Theoretical Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Electromagnetism (AREA)
  • Computing Systems (AREA)
  • Medical Informatics (AREA)
  • Automation & Control Theory (AREA)
  • Computer Vision & Pattern Recognition (AREA)
  • Toxicology (AREA)
  • Artificial Intelligence (AREA)
  • Data Mining & Analysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Databases & Information Systems (AREA)
  • Apparatus For Making Beverages (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Management, Administration, Business Operations System, And Electronic Commerce (AREA)

Abstract

L'invention concerne un système d'infusion d'une boisson en fonction des caractéristiques de l'eau d'un site d'infusion. Le système comprend un dispositif d'infusion, un matériau d'infusion conditionné disposant d'un code barres comportant des informations codées concernant au moins un paramètre d'infusion, et une base de données comportant ou ayant accès à au moins un paramètre d'infusion associé à au moins une caractéristique d'une composition hydrique ou de matières dissoutes totales de l'eau utilisée par le dispositif d'infusion pour infuser la boisson. L'invention concerne également un procédé permettant de fournir des paramètres d'infusion d'une boisson à un site d'infusion. Le procédé comprend les étapes consistant à fournir un matériau d'infusion à un site d'infusion, ledit matériau d'infusion étant associé à au moins un paramètre d'infusion, à identifier la composition ou les matières dissoutes totales de l'eau utilisée pour infuser les boissons au site d'infusion, à fournir au moins un paramètre d'infusion en fonction de la composition hydrique ou des matières dissoutes totales identifiée(s), et à infuser une boisson en fonction dudit paramètre d'infusion associé au matériau d'infusion et audit paramètre d'infusion en fonction de la composition hydrique ou des matières dissoutes totales identifiée(s).
PCT/US2015/018142 2014-02-27 2015-02-27 Système et procédé d'infusion de boissons à l'aide de paramètres d'infusion basés sur la géolocalisation WO2015131128A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US15/121,588 US20160367063A1 (en) 2014-02-27 2015-02-27 System and Method of Brewing Beverages Using Geo-Location Based Brewing Parameters
KR1020167026600A KR20160144359A (ko) 2014-02-27 2015-02-27 음료를 브루잉하는 시스템 및 방법
JP2016554413A JP2017514455A (ja) 2014-02-27 2015-02-27 地理位置情報に基づいた醸造パラメータを用いる飲料醸造用システム及び方法
CN201580020969.8A CN106455855A (zh) 2014-02-27 2015-02-27 调制饮料的系统和方法
EP15755736.4A EP3110298A4 (fr) 2014-02-27 2015-02-27 Système et procédé d'infusion de boissons
CA2940977A CA2940977A1 (fr) 2014-02-27 2015-02-27 Systeme et procede d'infusion de boissons a l'aide de parametres d'infusion bases sur la geolocalisation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201461945443P 2014-02-27 2014-02-27
US61/945,443 2014-02-27

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WO2015131128A2 true WO2015131128A2 (fr) 2015-09-03
WO2015131128A3 WO2015131128A3 (fr) 2015-11-19

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US (1) US20160367063A1 (fr)
EP (1) EP3110298A4 (fr)
JP (1) JP2017514455A (fr)
KR (1) KR20160144359A (fr)
CN (1) CN106455855A (fr)
CA (1) CA2940977A1 (fr)
WO (1) WO2015131128A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105395062A (zh) * 2015-12-15 2016-03-16 小米科技有限责任公司 冲泡饮品的冲泡控制方法及其装置

Families Citing this family (11)

* Cited by examiner, † Cited by third party
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WO2016140644A1 (fr) * 2015-03-02 2016-09-09 Scott Spencer Système de dispositif de préparation de boisson
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US20160367063A1 (en) 2016-12-22
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